Family of sulfated seaweed polysaccharides, with common Kappa, Iota, and Lambda variatoins
DISTINCTIVE STRENGTH
Interacts with milk proteins at very low doses, helping suspend cocoa and limit whey separation
How it is made
Red seaweed is treated with water or dilute alkali. Refined gum is extracted, filtered, recovered and dried; semi-refined material retains more seaweed cellulose.
Applications
Chocolate milk, ice cream, dairy desserts, processed meats, plant-based foods and pet food; also toothpaste and other nonfood gels.
Refined Iota Grades
Multiple grades available with specifications in ranges below
Viscosity: 5 cP minimum**
pH: 8–11 (1% solution)
Moisture: 12% maximum
Acid-insoluble matter: 2% maximum
Gel strength: Grade-specific, measured using a calcium-containing test system
Ships from: Loredo TX, Grand Rapids MI
Lambda Thickening Grades
Multiple grades available with specifications in ranges below
Gel behavior: Non-gelling in water
Function: Viscosity, body, and creamy texture
Hydration: Soluble in cold water
Viscosity: Grade-specific; specify concentration and test temperature
Ships from: Loredo TX, Grand Rapids MI
Semi-Refined Kappa Grades
Multiple grades available with specifications in ranges below
Gel strength: 450 g/cm² minimum*
Viscosity: 5 cP minimum**
pH: 8–11 (1% solution)
Moisture: 12% maximum
Acid-insoluble matter: 15% maximum
Ships from: Loredo TX, Grand Rapids MI
Refined Kappa Grades
Multiple grades available with specifications in ranges below
Gel strength: 1,300 g/cm² minimum*
Viscosity: 5 cP minimum**
pH: 8–11 (1% solution)
Moisture: 12% maximum
Acid-insoluble matter: 2% maximum
Ships from: Loredo TX, Grand Rapids MI
